It’s great to hear such positive feedback about the soup recipe!
The first reviewer appreciated the convenience and reliability of the recipe, especially for those busy post-work evenings. They made a savvy choice by using a rotisserie chicken, which is a great time-saver and adds rich flavor to the soup. Adapting the recipe to personal tastes, such as omitting dill and peas, showcases the versatility of this dish. The suggestion to increase the recipe by one and a half times for additional servings is a practical tip for those looking to have leftovers for lunch.
The second reviewer also found the soup to be a quick and enjoyable dinner option. They recommend reducing the amount of peas, which is a helpful suggestion for those who might find the recommended quantity too much. Like the first reviewer, they also endorse using leftover or rotisserie chicken or turkey, noting the added flavor and time-saving benefits. This positive feedback reaffirms the recipe’s status as a “keeper” in their cooking repertoire.
These reviews highlight the recipe’s adaptability and its ability to cater to different tastes and preferences, making it a reliable and repeatable dish for various occasions.
2 (14 ounce) cans chicken broth
2 cups water
3 carrots, chopped
3 stalks celery, chopped
1 pinch ground black pepper
3 slices fresh ginger root
1 tablespoon vegetable oil
1/2 cup chopped cooked chicken breast meat
1/2 cup egg noodles
In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.